Summary
- Confirm the correct certification scheme before applying.
- Verify every product, ingredient, supplier and manufacturer.
- Implement the required halal management system.
- Prepare at least three months of records for a new application.
- Review changes after certification.
Businesses can apply for halal certification by preparing their products, ingredients, suppliers, premises and internal controls before submitting an application through MYeHALAL.
The process generally includes document review, fee payment, an on-site audit, corrective action where required and final approval.
Applications are handled by JAKIM or the relevant state Islamic authority, depending on the application and jurisdiction. Businesses should also check current circulars and MYeHALAL notices.
Step 1: Confirm the Application Scope
Decide exactly what the application will cover.
Business Arrangement | What to Confirm |
Own factory | Products, production lines and premises |
OEM manufacturing | Products, brands, formulations and manufacturing location |
Imported products | Overseas manufacturer, product scope and recognised certification body |
Repacking | Premises, materials and handling controls |
An OEM manufacturer’s halal certificate does not automatically cover every product made at its facility. Confirm that the exact product, brand, formulation and location fall within the approved scope.
For imported products, check that the overseas manufacturer and products are certified by a foreign body recognised by JAKIM.
Step 2: Prepare the Business and Product Documents
Collect the required records, including:
- SSM registration and company information
- Relevant local-authority or manufacturing licences
- Product names, labels and packaging
- Factory address, floor plan and production flow
- OEM agreements, where applicable
Product names entered into MYeHALAL should match the labels and packaging.
Finalise the list of SKUs being submitted. Prioritise products with stable formulations and confirmed suppliers.
Step 3: Build and Verify the Ingredient Register
List every material used, including compound ingredients, additives, flavourings, colourings, processing aids, cultures and carriers.
Include the actual material name, supplier, original manufacturer and manufacturing location.
Use this sequence:
Ingredient → Supplier → Manufacturer → Specification → Halal evidence → Certificate scope → Expiry date
Check that each supporting document is valid, covers the correct manufacturer and plant, includes the material being purchased and comes from a recognised body where required.
Materials such as gelatine, enzymes, emulsifiers, glycerine, shortening, whey derivatives, flavour carriers and cultures often need closer review.
Not every ingredient requires its own halal certificate. The evidence needed depends on its source, composition, manufacturing process and halal risk. Additional specifications or manufacturer declarations may be required where recognised certification is unavailable.
For imported materials, check JAKIM’s current list of recognised foreign halal-certification bodies.
Step 4: Establish the Internal Halal Controls
The business must implement the controls required for its size, scheme and operations.
Small and micro industries generally use an Internal Halal Control System, or IHCS. Medium and large industries generally use a Halal Assurance System, or HAS.
An IHCS covers halal policy, raw-material controls, halal-risk controls and traceability.
A HAS includes broader requirements such as:
- Management responsibilities
- An Internal Halal Committee
- Internal audits
- Ingredient and supplier controls
- Staff training
- Traceability and records
- Corrective action
- Management review
- ‘Sertu’ (Islamic cleansing procedure) or laboratory controls where applicable
Written procedures should match actual purchasing, storage and production practices.
Step 5: Collect Operational Records
For a new application, prepare at least three months of operational records. Relevant records should generally be retained for at least three years.
Area | Evidence to Prepare |
Purchasing | Orders, invoices and approved suppliers |
Receiving | Incoming-material checks |
Production | Batch and manufacturing records |
Cleaning | Completed cleaning records |
Storage | Stock identification and movement records |
Training | Attendance and training materials |
Traceability | Batch-tracing or mock-recall records |
Records should be complete, dated and easy to retrieve.
Step 6: Submit the Application Through MYeHALAL
The general process is:
- Register the company account.
- Select the correct certification scheme.
- Enter the company and premise details.
- Add the products.
- Enter the ingredients, suppliers and manufacturers.
- Upload supporting documents.
- Review and submit.
Company addresses, product names and ingredient details should match the supporting records.
Step 7: Respond to Document Queries
The authority may request clarification before arranging the audit.
Common issues include expired certificates, incomplete specifications, missing manufacturer details, mismatched product names, unclear process flows and missing licences or OEM documents.
Appoint one person to coordinate responses across procurement, production and quality assurance.
Step 8: Pay the Certification Fee
Pay the fee within 14 working days after receiving the fee letter through MYeHALAL, unless another period is stated.
Retain proof of payment. Late payment may cause the application to be rejected.
Fees vary by scheme and applicant category, so check the current official amount.
Step 9: Prepare for the On-Site Audit
Conduct an internal walkthrough following the material flow:
- Receiving
- Storage
- Weighing
- Production
- Packaging
- Finished-Goods Storage
Auditors may inspect materials, storage controls, equipment, production flow, records, labels, staff understanding, traceability and implementation of IHCS or HAS requirements.
The factory should follow its documented system every day, not only during the audit.
Step 10: Close Any Non-Conformities
If gaps are found, submit corrective actions and evidence.
Examples include replacing an unsupported ingredient, updating documents, improving warehouse identification, retraining staff or correcting incomplete records.
Show that the issue has been resolved. A written promise alone may not be enough.
Step 11: Check the Approved Certification Scope
After approval, confirm that the certificate correctly lists the company name, premise, approved products, validity period and any scope limitations.
Do not use the Malaysia halal logo outside the approved scope.
Certification can also be checked through the official Malaysia Halal Directory.
Step 12: Control Changes and Prepare for Renewal
Review any changes to ingredients, suppliers, manufacturers, formulations, packaging, OEM partners, production lines, warehouses or factory locations.
Do not replace an approved material simply because the alternative has a similar name or function. Review it before use.
Begin renewal preparation early by checking product lists, licences, supplier records, halal evidence, audits and MYeHALAL information.
Renewal applications should generally be submitted between six and three months before expiry.
Applying For a Halal License The Right Way
A successful halal-certification application depends on preparation before submission.
Businesses should finalise their product scope, verify ingredients and manufacturers, implement the correct halal-management system and maintain reliable records.
They should also review changes after certification to ensure the approved scope remains accurate.
For updates on Malaysian regulations, manufacturing requirements and market developments, follow TopBusiness and its business and industry news coverage.
Sources
- JAKIM: Manual Prosedur Pensijilan Halal Malaysia (Domestik) 2020
- JAKIM: Sistem Pengurusan Halal Malaysia 2020
- Halal Malaysia Portal: MYeHALAL application information
- JAKIM: Malaysia Halal Directory
- JAKIM: Recognised Foreign Halal Certification Bodies
Frequently Asked Questions About Getting a Halal License
Yes. The exact product, formulation, brand and manufacturing location must be covered by the application or certification scope. An OEM manufacturer’s general halal status does not automatically cover every product made at the facility.
Not necessarily. The evidence required depends on the ingredient’s source, composition, process and halal risk. Businesses should still maintain suitable specifications, manufacturer details and supporting documents.
Yes, where the certification scheme permits it. Each product, formulation, label, manufacturing location and ingredient list must still be declared and supported.
Obtain current halal evidence and reassess the ingredient before relying on it for an application, renewal or halal-certified production. An expired certificate is no longer current evidence, although expiry alone does not prove that the ingredient has become non-halal.
Yes, but the replacement supplier and original manufacturer should be reviewed before the material enters production. Update the raw-material register, supporting records and MYeHALAL information where required.
The timeline depends on application completeness, product volume, ingredient complexity, document availability, audit scheduling and the time needed to resolve queries or non-conformities.
